Vegan Broccoli "Cheddar"Jalapeño Soup

Name: Vegan Broccoli "Cheddar"Jalapeño Soup
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4-6 fat garlic cloves, rough chopped; 1-2 poblano peppers, diced (I like 2); 1 jalapeno, diced fine (use 1/2 for less spice- see notes); 7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly); 4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base); 1 cup water; 1 bay leaf (optional, remove before blending); 1 teaspoon salt; 1 teaspoon coriander; 1 teaspoon oregano; ½ teaspoon pepper; —-; 3/4 cup raw cashews (soaked or simmered, see notes) or hemp hearts; 2-3 tablespoons nutritional yeast (see notes); 1-2 large handful baby spinach (for vibrant color); 2 tablespoons olive oil; 1 jalapeno sliced; 1 teaspoon cumin seeds; pinch chili flakes (optional); 1/4 cup corn kernals, frozen is ok (optional); 1/4 cup pumpkin seeds (optional); cilantro or scallions, lime